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main dish, 25min

Springrolls with chicken and cucumber

We suggest to use chicken thigh for these spring rolls. This is less dry than regular chicken filet and enhances your spring roll to the next level.

 

The chicken is slowly cooked in coconut milk. Coconut is a versatile ingredient and is filled with vitamins, anti-oxidants and minerals like kalium, magnesium, fosfor and iron.

Ingredients

Makes 4

  • Chicken thigh filet : 2 pcs
  • Cucumber : 1/2
  • Koh Thai Panang Curry Paste : 1 tbsp
  • Koh Thai Coconut Milk : 1 can
  • Fresh basil : few leaves
  • Cilantro : Small bunch
  • Carrots, small strips : 50 g
  • Koh Thai Rice Vermicelli : 1
  • Koh Thai Rice Paper : 4 sheets
  • Koh Thai Chili & Herb dipping sauce : 1

Preparation

Step 1 Place the chicken in the coconut milk and mix this with one tablespoon of the Padang curry paste. Leave this to simmer for about 10 minutes. Leave the chicken to cool and use two forks to pull the meat apart once cooked. You can also use your hands to do this.

 

Step 2 Prepare the noodles according to the instructions on the package.

 

Step 3 Using a frying pan heat some oil and bake the chicken strips quickly with an extra tsp of the curry paste.

 

Step 4 Cut the vegetables and herbs in small strips. Slice long ribbons of the cucumber.

 

Step 5 Prepare a large bowl of lukewarm water and dip each rice paper sheet in it for a few seconds. It’s ok if it still feels firm. it will become softer when you’re filling it.

 

Step 6 Place the sheet on a smooth surface and add the strips of cucumber. Cover those with the chicken, noodles, herbs and the carrot strips.

 

Step 7 Serve the spring rolls with the Koh Thai Chili & Herb dipping sauce.